Root Vegetable SoupAdapted from CooksAid.com Nutrition Facts| Serving Size | ½ of recipe | | Calories | 74 | | Total Fat | 1 g | | Saturated Fat | 0.5 g | | Sodium | 439 mg | | Total Carbohydrate | 16 g | | Dietary Fiber | 5 g | | Protein | 2.5 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Water | 2 cups | | Vegetable bouillon cube | 1 | | Carrots, peeled and cubed | ½ cup | | Parsnips, peeled and cubed | ½ cup | | Yellow beets, peeled and cubed (or substitute another root vegetable, eg, rutabaga or potato) | ½ cup | | Turnips, peeled and cubed | ½ cup | | Scallions, chopped | 2 | | Fresh parsley, chopped | 2 tablespoons |
- Directions
- Bring 2 cups of water in a medium pot to a boil over high heat.
- Add bouillon cube and stir occasionally until dissolved.
- Add vegetables and cook until tender, about 8-10 minutes depending on size.
- Stir in parsley and serve.
Exchanges
3 vegetables Side Suggestions: Provolone Paninis
For each person, place 2 slices of provolone cheese between 2 slices of whole wheat bread. Cook in a panini press. If you don’t have a panini press, place non-stick grill pan or skillet over medium-high heat and spray with cooking spray. Add sandwiches to the pan and then place a plate with a canned food item or other weight on top. Cook for 1-2 minutes on each side. |
